Launch of Farmer's Daughters Wine House
In the heart of Melbourne's vibrant CBD, a new haven for regional Victorian produce has opened its doors with the launch of Farmer’s Daughters Wine House. Located at 71 Little Collins Street, this intimate venue, led by Peruvian-born chef Alejandro Saravia, extends the Farmer’s Daughters brand into a wine bar, bottle shop, and private dining space that celebrates Gippsland’s artisan farmers and winemakers.
With dinner service from 5pm to 10pm Tuesday through Saturday and lunch from noon to 3pm on Thursdays and Fridays, it’s quickly becoming a favourite for those seeking a taste of the region’s pastoral charm in the city. The opening taps into a growing desire among urban diners for authentic, land-to-table experiences, offering a direct connection to Gippsland’s lush hills, rivers, and coastal plains.
The essence of Wine House lies in Saravia’s produce-first philosophy, built on specialization, patience, community, and sustainability. The menu, rooted in home-style cooking, showcases simple yet refined dishes crafted from Gippsland and Victorian ingredients. Artisanal smallgoods from producers like Craig Young’s Butchery in Mirboo North, Oakwood Smallgoods, That’s Amore cheese, Del Bocia butter, and Amber Creek Farm star in seasonal snacks and share plates designed to pair with the venue’s exceptional wines. These offerings encourage guests to linger, savouring bites that carry the stories of the region’s dedicated growers in a warm, sommelier-guided setting.
The Thursday lunch special, a charcoal-grilled burger, has already captured attention as a highlight of the menu. This isn’t just any burger - it’s a labor of love inspired by Saravia’s family traditions. Made with 100% grass-fed Gippsland beef from Craig Young Butchery, the patties blend a secret mix of four premium cuts. Grilled over charcoal for a smoky depth, the burger is complemented by crisp lettuce from local farms, tangy herb-infused pickles, and a house-made sauce that balances tartness and savouriness. Affordable for a CBD lunch, it’s both rustic and sophisticated, delivering juicy, melt-in-the-mouth beef that evokes Gippsland’s sunlit paddocks. It’s the perfect choice for a quick midday break or a relaxed business meal, capturing the region’s pastoral heritage in every bite.
On Fridays, the Farmer’s Lunch Plate takes over, offering a nod to classic counter meals with options like grilled Denver steak, braised beef shin on the bone, or chicken parma, all sourced from exclusive butcher cuts and cooked over charcoal. These specials highlight Wine House’s commitment to variety and sustainability, showcasing underutilized cuts with bold, honest flavors. Beyond the lunch specials, the menu features shareable delights like charcuterie boards brimming with Berrys Creek Gourmet Cheese and Tarago Olives, or fresh salads with Mirboo Farm’s pesticide-free garlic and heirloom vegetables from South Gippsland’s rich soils. Every dish feels grounded, seasonal, and deeply tied to its origins, inviting diners to connect with the producers behind the food.
The wine program, curated by sommelier Stephen Amman, is the heart of Wine House, acting as a cellar door for Gippsland’s finest. The list prioritizes local vintages, venturing to broader Victorian and Australian selections only when necessary. By-the-glass options make exploration accessible, with highlights like Lightfoot & Sons’ Pinot Noir from Bairnsdale, offering bright red fruit, subtle earthiness, and silky tannins that pair beautifully with the burger’s savory notes, reflecting Gippsland’s cool-climate terroir. Or indeed Triffids Pinot Noir from Phillip Island.
Fleet Wines was a feature on our visit with the sensational Leongatha Chardonnay, the Tarrawarra Chardonnay, Lichen Syrah Rose and Lichen Meunier.
Holly’s Garden Pinot Gris delivers crisp pear and citrus, ideal for lighter dishes and showcasing the region’s diverse microclimates. For bolder palates, Bass Phillip’s Pinot Noirs bring dark cherry, spice, and forest floor complexity, rooted in South Gippsland’s volcanic soils. Nicholson River Winery’s Chardonnay, with balanced oak and tropical fruit, nods to the area’s maritime influence and pairs perfectly with cheesy small plates. The bottle shop extends this experience, offering a curated selection of rare finds and winemaker stories, while cocktails like the Farmer’s Collins, made with house vermouth and Gippsland natives, add a spirited twist.
Farmer’s Daughters Wine House arrives as Melbourne’s appetite for regional produce grows, fueled by Gippsland’s clean air, abundant rainfall, and passionate artisans. Saravia, a longtime ambassador for the region since his 2016 produce tour, brings this vibrancy to the city.
Whether stopping by for a Thursday burger and a glass of local Pinot or booking the private dining room for a special occasion, the venue fosters connections to the food, wine, and people behind it. In a city brimming with dining options, Wine House stands out for its authenticity, proving that Gippsland’s bounty is just a short walk away. As Melbourne’s culinary landscape evolves, this newcomer promises to nurture a lasting appreciation for regional excellence, one sip and bite at a time.